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Hill Seafood and Chop House Molten Lava Cake
Butter and sugar for ramekins
1/2 lb. bittersweet chocolate, finely chopped
1/2 lb. unsalted butter
6 whole eggs
1 1/2 C. sugar
1/2 C. flour
Preheat the oven to 400°F. Butter the bottom and sides of 15 4-ounce ramekins and sprinkle with sugar, tapping them to remove excess sugar. Set aside.
In the top of a double boiler or heavy bowl set over (but not touching) simmering water, melt the chocolate and butter. Whisk until thoroughly melted and combined.
Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.
Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each ramekin. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately with your favorite ice cream.
Makes 15 cakes.
Cook's note: The exterior of these should be cake-like while the center should remain soft and runny.
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